Greatest Recipes

——————————–TOMATO SAUCE——————————– 1 md Carrot, minced

1 md Onion, minced

1 ea Celery, stalk, minced

1 ts Garlic, minced

1 ts Thyme

1 ts Oregano

1 ea Bay leaf

2 c Tomatoes, chopped

Salt (to taste) Pepper, white (to taste) Oil ———————————-STUFFING———————————- 1/2 c Crumbs, bread

1 tb Parsley, minced

1 ts Garlic, minced

1/2 ts Oregano

1 tb Cheese, Romano, grated

1 tb Cheese, Parmesan, grated

2 lg Eggs, hard-boiled, chopped

2 tb Oil, olive, (or more)

Salt (to taste) Pepper (to taste) ———————————-ASSEMBLY———————————- 8 sl Veal

1/4 c Oil, olive

Tomato Sauce: ============= Heat the oil in a pan and add the carrot, onion, celery and garlic. Cook for 8 minutes over moderately low heat. Add herbs, tomatoes, salt and pepper. Simmer for an hour or more. Stuffing: ========= Combine ingredients, blending with your hands. Assembly: ========= Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick. Heat the oil, then brown the veal rolls, pouring off the fat. Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

1 c Diced onions

1 c Diced celery

1 c Diced carrots

1 c Diced mushrooms

3/4 c Butter

1/2 c Flour

1 t Dry mustard

5 c Chicken or vegetable stock

1 bn Broccoli

11 fl Beer (use a can or bottle

-and save a swallow for the -cook!) 6 oz Cheddar cheese, grated

2 tb Grated parmesan cheese

Salt Pepper

Saute the diced vegetables in butter. Mix flour and mustard into saut\zed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. NOTES: Because of the cheese, this soup doesn’t survive a night in the refrigerator very well.

2 tb Extra-virgin olive oil

2 Cloves garlic, minced

2 lb Asparagus, trimmed, peeled

-and cut (1 inch pieces) Salt and pepper 1 qt Chicken broth

4 Eggs

1/2 c Freshly grated Parmesan or

-pecorino cheese 6 sl Italian bread, toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese. Serves 6. NOTE: To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters.

1/4 c Butter or Margarine

1 md Onion, chopped

1 sm Carrot, chopped

1 Stalk Celery with Leaves,

Chopped 1 Clove Garlic, minced

1/4 ts White Pepper

1/4 ts Dried Marjoram

1 pn Ground Nutmeg

1 1/2 lb Smooth-Skinned Potatoes,

Peeled and diced 3 1/2 c Chicken Broth

1 c Milk

1/4 lb Swiss Cheese, shredded

Salt

In 3-4 quart saucepan over medium heat, melt butter. Add onion, carrot, celery and garlic, and cook, stirring often, until soft but not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth. Bring to a boil, cover, reduce heat slightly, and boil gently until potatoes are tender, 25-30 minutes. Puree soup, about half at a time, in blender or food processor until smooth. Return to cooking pan. Gradually blend in milk and reheat until steaming hot. DO not boil. Stir in cheese, about 1/4 cup at a time, until it is smoothly melted into soup. Taste, and add salt if needed. Serve immediately. Source: Medford Mail Tribune, 30 November 1993

6 sl Bacon; chopped

1/2 c Celery; finely chopped

1/2 c Carrot; finely chopped

1/2 c Onion; finely chopped

1/2 c Green pepper; finely chopped

1/3 c All-purpose flour

1/2 ts Salt

1/4 ts Pepper

2 c Half-and-half

1 c Milk

1 cn Clear chicken broth; 14 oz

2 c Cheddar cheese; shredded

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals.

Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon. SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.

1 9″ graham cracker crust

1 pk 8 oz softened cream cheese

1 c 14 oz. sweetened condensed;

Milk ( not evaporated) 1/3 c Concentrated lemon juice

1 ts Vanilla extract

1 c Cherry pie filling

In a large mixer bowl,beat cheese until fluffy. Beat in Condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of e filling before

serving. Refrigerate leftovers.